This recipe is based on a traditional Japanese marinade that pairs sake and miso. I've brightened the classic blend by adding ponzu, the Japanese dipping sauce made with citrus juice, among other flavorful ingredients. Both sake and ponzu help "cook" the marinade into animal and fish protein, which is why the marinade delivers such deep flavor.
Make sure to buy ponzu without added soy sauce.
Makes 5 1⁄2 cups
Lasts 2 weeks, refrigerated
1 cup sake
1 cup ponzu
1⁄2 cup sugar
2 cups light miso (shiro-miso)
3 tablespoons peeled and minced fresh ginger
1 cup grapeseed or canola oil
In a large bowl, combine the sake, ponzu, and sugar and whisk until the sugar is dissolved. Whisk in the miso until smooth. Add the ginger, then whisk in the oil gradually, to emulsify the mixture. Store in the refrigerator.
Supreme Technique: Citrus